"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Jiffy Corn Casserole Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Jiffy Corn Casserole, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Mortensen
Added: Sunday, March 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can corn, drained
1 can creamed corn
1 package Jiffy cornbread
1 can diced green Chile's
1 stick margarine, melted
2 eggs, lightly beaten
1 c. sour cream
1 c. cheddar, shredded

Directions:
Directions:
Mix all together, adding sour cream last. Pour into 9 x 9 baking pan, greased. Bake 1 hour at 350. The green chilies are optional, and the cheddar, if used, may be stirred into the dish after it is half-baked. The recipe may be doubled and may be chilled and reheated. Serves about 4, as is.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

240W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!